Keep summer going strong with a light but creamy Lemony Farfalle with Zucchini, Basil, and Ricotta.
This pasta full of veggies and herbs is a dish even the veggie-phobes will love, thanks to a deceptively creamy but minimal sauce.
1 pound farfalle
2 tablespoons olive oil
1 clove garlic, smashed
2 large zucchini, cut into ½ inch pieces
1 teaspoon salt
¾ teaspoon freshly ground pepper
¼ teaspoon crushed red pepper
1 tablespoon lemon zest
1 cup whole-milk ricotta
½ cup grated parmesan
1 cup chopped basil
½ cup chopped flat-leaf parsley
Bring a large pot of salted water to a boil. Add the pasta, and cook for 8 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Heat the olive oil in a large sauté pan over medium heat. When it is warm, add the smashed garlic, and sauté until it is fragrant, about 2 minutes. Add the zucchini and season with salt, pepper, and red pepper. Cook until the zucchini is crisp-tender, about 5 minutes.
Stir the lemon zest into the ricotta. Add the pasta cooking water to the zucchini, then gently stir in the ricotta until you have a smooth sauce. Stir in the pasta, then the parmesan, then the basil and parsley. Season to taste with salt and pepper.